Pumpkin pie will be your new favorite pumpkin recipe! All the delicious flavors of a pumpkin pie but the heart of a pie.
1 box of yellow cake mix
1 bar of softened butter
4 large eggs divided
2 15 ounces pumpkin
1 5 oz of evaporated milk
1 1/4 cup sugar divided
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 bar of butter 1/2 bar of butter, cut into small pieces, refrigerated
1 cup of chopped nuts
Whipped cream, ice cream or cold shake
Preheat the oven 350. Grease and flour the pan 9×13. Measure 1 cup of dry pastry mix, set aside.
Add the rest of the pastry mix, add ONE egg and the stick of butter and mix until combined. Press the mixture into the pan, evenly and slightly upward. Set aside.
In the same bowl (no need to rinse!) add the pumpkin, the remaining 3 eggs, the evaporated milk, ONE cup of sugar, cinnamon and the pumpkin pie spice.
Simmer until blended and then beat for 2 minutes until “fluffy”. Pour the mixture over the base of the pie. Set aside.
Combine reserved pie mix and 1/4 cup sugar in a mixing bowl. Cut the butter cold until blended. Add the nuts.
Sprinkle over the pumpkin layer and bake for 65-75 minutes until the cake is in the center. Remove from oven and cool at least 20 minutes before serving. Serve hot or cold with whipped cream or vanilla ice cream.
Store this cake, without the whipped cream, covered in the refrigerator for up to one week.